Advice for ribs

Discussion in 'Pork' started by kazedwards, Mar 27, 2015.

  1. kazedwards

    kazedwards Newbie

    On Monday im planning on smoking ribs for the first time. Any good tip for me. I am planing on smoking them naked and have a rub in mind but it's not set in stone.
  2. Babyback or spare ribs?
  3. kazedwards

    kazedwards Newbie

    I was thinking spare ribs
  4. bmaddox

    bmaddox Master of the Pit

    Start with the 3-2-1 method. Some people prefer them not wrapped in foil but starting with the 3-2-1 method is a pretty fool proof method. Once you have that method down you can start experimenting.
  5. bruno994

    bruno994 Master of the Pit

    You can go as simple as salt and pepper or as wild and crazy as your pantry will let you.  Or you can just make a trip to the store and find a good all purpose or pork rub, just about anything will work.  A good spritz with apple juice every 45 minutes or so won't hurt, you can even mix in some flavoring with your spritz, whether it be just dissolving some brown sugar in it or even some of your rub, simmered in a couple of cups to impart some extra flavor in to the AJ.  You could always baste them with the AJ and rub mixture, but I have found that to be a whole lot messier than just a simple spritz. 
  6. kazedwards

    kazedwards Newbie

    Thanks for he tips. 3 hours on, 2 hours in foil, then 1 hour unwrapped with little smoke right?
  7. bruno994

    bruno994 Master of the Pit

    At around 250, you'd be on the road to some fall off the bone ribs with that method.  The hotter you cook, the less time you'll need duering each stage.  I usually just open mine up after the 2 hours wrapped, glaze them with my favorite sauce, then just loosely close the foil back up for about 15 minutes.  If I want a heavier glaze, Ill hit them again, if not, then one more spritz of AJ, then on the counter to cool down for a few before I slice them up.  The last hour of the 3-2-1, is to accomplish 2 things, either set a glaze or have the meat firm back up from the foiling stage.  I typically won't go any longer than a 3-2-.5.  Happy smoking!
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    After your run with the 3-2-1 method , try your original thought a do them naked. Place them in a 225*F Smoker for 5.5hrs. (no opening or peeking) , then do a

    bend test , they should look like this : [​IMG]
  9. fwismoker

    fwismoker Master of the Pit

    I started doing ribs 3-2-1, then I soon went on to 275-300 nekkid in 3 to 3 1/2 I'm doing ribs better than ever before in 80-90's an evolution.
    Last edited: Mar 27, 2015
  10. kazedwards

    kazedwards Newbie

    Ok so the spare ribs didnt have much to pick from. So I went with baby backs and country style. Anything different with the country style? Thanks for all of the help!
  11. fwismoker

    fwismoker Master of the Pit

    Country style aren't really ribs, some cut from the loin and some the shoulder, you'll wanna know what cut they are so you know how long to cook them....but you don't treat them like ribs.

    Loin cut only cook to an IT of 140-145, and BB ribs you can go 2-2-1 @ 225 ( if not going nekkid)  Bottom line is you cook ribs until you have good pull back and probe tender...or until the bend in half easy
    kazedwards likes this.
  12. We will be watching !!


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